Angel Hair Pasta With Prosciutto And Wild Mushrooms

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Easy and elegant, a perfect romantic dinner for mushroom lovers! the wild mushrooms can be anything you like. the recipe recommends morels, chanterelles, shitake, oyster mushrooms, or a combination of them. we have only tried this with shitake so far with excellent results.

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Steps

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Rinse the mushrooms and pat dry.

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Cut off and reserve stems.

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Cut the mushroom caps into thin strips.

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You should have about 4 cups of mushrooms.

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Cut the tomatoes into 1 / 2 inch cubes.

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Cut the prosciutto into very thin strips.

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Heat oil in skillet and add mushrooms , rosemary , pepper , and crushed red pepper and salt.

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Cook , stirring for about 3 minutes , then add the garlic and prosciutto for another 1-2 minutes.

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Meanwhile , cook pasta in boiling water to desired doneness.

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Reserve 1 / 2 cup of the cooking liquid , drain pasta , and return to pot.

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Add tomatoes to the mushroom mixture and stir.

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Add cream and bring to a boil.

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Add the pasta , reserved pasta liquid , butter , 1 / 4 cup of the parmesan , and basil.

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Toss to blend.

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Serve with remaining parmesan cheese.

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Ingredients

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wild mushroom, tomatoes, prosciutto, salt and pepper, olive oil, garlic, crushed red pepper flakes, rosemary sprigs, angel hair pasta, whipping cream, butter, parmesan cheese, fresh basil